{"id":67652,"date":"2020-06-08T10:00:41","date_gmt":"2020-06-08T08:00:41","guid":{"rendered":"https:\/\/www.lacassataceliaca.it\/?p=67652"},"modified":"2020-06-07T17:38:45","modified_gmt":"2020-06-07T15:38:45","slug":"entremets-individuels-au-chocolat-sans-gluten","status":"publish","type":"post","link":"https:\/\/www.lacassataceliaca.it\/fr\/entremets-individuels-au-chocolat-sans-gluten\/","title":{"rendered":"Entremets individuels au chocolat sans gluten"},"content":{"rendered":"

Entremets avec biscuit sans farine et mousse au chocolat et caf\u00e9<\/h3>\n
\"Entremets
Entremets individuels au chocolat sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Ces entremets individuels<\/strong> sont des petits g\u00e2teaux \u00e0 base de chocolat et caf\u00e9.<\/p>\n

Compos\u00e9 par un bisuits au chocolat sans farine<\/strong> et une mousse au chocolat et caf\u00e9, ils sont d\u00e9licieux et tr\u00e8s faciles \u00e0 pr\u00e9parer.<\/p>\n

J’ai trouv\u00e9 la recette ici<\/a> et dans l’espace d’une heure tout \u00e9tait pr\u00eat.<\/p>\n

\"Entremets
Entremets individuels au chocolat sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Pour une fois je n’ai pas d\u00fb d\u00e9glutiner quoi que ce soit!<\/p>\n

La base est sans farine et, en plus, la mousse est sans \u0153ufs<\/strong>.<\/p>\n

D’abord j’\u00e9tais un peu sceptique sur le r\u00e9sultat parce que il m’est arriv\u00e9 des fois que les recettes trouv\u00e9e sur YouTube n’\u00e9taient pas fiables.<\/p>\n

\"Entremets
Entremets individuels au chocolat sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Par contre tout s’est bien pass\u00e9.<\/p>\n

La recette est simplissime, il suffit d’utiliser un fouet \u00e9lectrique et en 12 minutes on aura le biscuit d\u00e9j\u00e0 cuit.<\/p>\n

Pour la cr\u00e8me il a suffit de chauffer le lait et de faire une chantilly, rien de difficile et \u00e0 la port\u00e9e de tous.<\/p>\n

\"Entremets
Entremets individuels au chocolat sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Pour moi, qui suis habitu\u00e9e \u00e0 des pr\u00e9parations sucr\u00e9es qui durent une demi journ\u00e9e, voire plus, cela \u00e0 \u00e9t\u00e9 un jeu d’enfant.<\/p>\n

Les g\u00e2teaux sont hyper moelleux et mousseux.<\/p>\n

La base ne durcit jamais et n’a pas besoin d’\u00eatre imbib\u00e9 de sirop.<\/p>\n

\"Entremets
Entremets individuels au chocolat sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Un magnifique dessert digne d’une p\u00e2tisserie \u00e0 s’offrir de temps en temps.<\/p>\n

Bonne semaine, enjoy!<\/p>\n

\n

\"Entremets<\/p>\n

Ingr\u00e9dients pour 5 portions individuelles<\/h5>\n

pour le biscuit au chocolat:<\/em><\/p>\n

100 g chocolat noir (certif\u00e9 gluten free)<\/p>\n

85 g beurre<\/p>\n

6 g cacao amer (certifi\u00e9 gluten free)<\/p>\n

100 g sucre (superfin)<\/p>\n

6 \u0153uf<\/p>\n

pour la mousse:<\/em><\/p>\n

130 g chocolat noir (certifi\u00e9 gluten free)<\/p>\n

75 g lait<\/p>\n

la pointe d’une cuill\u00e8re \u00e0 caf\u00e9 de caf\u00e9 soluble<\/p>\n

300 g cr\u00e8me liquide au 35%<\/p>\n

25 g sucre<\/p>\n

pour la finition:<\/em><\/p>\n

chocolat noir<\/p>\n

 <\/p>\n

Proc\u00e9dure<\/h5>\n

Pre\u00e9parer le biscuit.<\/span><\/p>\n

Chauffer le four \u00e0 180\u00b0.<\/p>\n

Mettre le chocolat hach\u00e9 et le beurre en d\u00e9s dans une jatte et le faire fondre au micro-ondes.<\/p>\n

Verser les jaunes d’\u0153ufs dans un bol, ajouter 20 g de sucre et le monter au fouet.<\/p>\n

Incorporer le cacao tamis\u00e9 et enfin ajouter le chocolat fondu avec le beurre.<\/p>\n

Monter les blancs d’\u0153ufs en neige et, quand il commencent \u00e0 \u00e9cumer, incorporer en trois fois le sucre.<\/p>\n

Quand on a obtenu une meringue bien ferme, l’incorporer \u00e0 l’appareil de jaunes d’\u0153uf et de chocolat.<\/p>\n

Chemiser une plaque avec du papier sulfuris\u00e9.<\/p>\n

Dans la recette on ne donne pas les mesures de la plaque et j’en ai utilis\u00e9 une de\u00a0 38 cm x 26 cm.<\/em><\/p>\n

Verser l’appareil sur la plaque et le lisser.<\/p>\n

Cuire \u00e0 180\u00b0 pendant environ 10 \u00e0 12 minutes.<\/p>\n

Attendre que le biscuit soit ti\u00e8de avant de le d\u00e9mouler.<\/p>\n

\"Entremets
Biscuit au chocolat sans farine<\/figcaption><\/figure>\n
Pr\u00e9parer la mousse.<\/h5>\n

Chauffer le lait avec le caf\u00e9 soluble et hacher le chocolat.<\/p>\n

Verser le lait sur le chocolat et m\u00e9langer pour le faire fondre.<\/p>\n

Monter en fleurette la cr\u00e8me liquide et, \u00e0 moiti\u00e9, incorporer le chocolat fondu avec le lait.<\/p>\n

Continuer de monter au fouet afin d’obtenir une chantilly qui se tient.<\/p>\n

\"Entremets
Mousse au chocolat sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n
Assembler le g\u00e2teau.<\/h5>\n

Reprendre le biscuit et \u00e9galiser les bord.<\/p>\n

Couper 3 rectangles de 12 cm de largeur.<\/p>\n

Enduire un tiers de la mousse sur le premier rectangle et la niveler.<\/p>\n

Appuyer sur ceci le deuxi\u00e8me rectangle de biscuit et l’enduire avec la mousse.<\/p>\n

Terminer avec le troisi\u00e8me rectangle et l’enduire avec la mousse.<\/p>\n

Lisser bien la surface et le r\u00e9server au frigo pas moins de 2 heures.<\/p>\n

Sortit le g\u00e2teau du frigo et \u00e9galiser le bord.<\/p>\n

D\u00e9couper 5 portions de 4 cm environ.<\/p>\n

Gratter une tablette de chocolat avec la lame dentel\u00e9 d’un couteau et d\u00e9corer le g\u00e2teau avec ce chocolat.<\/p>\n

R\u00e9server au frigo sous une cloche en verre et le consommer en deux jours max.<\/p>\n

\"Entremets<\/p>\n

Conseils<\/h5>\n

On peut pr\u00e9parer le biscuit le jour avant.<\/p>\n

Utiliser un chocolat au 50% ou max. au 60%.<\/p>\n

Si on le pr\u00e9f\u00e8re, on peut pr\u00e9parer un g\u00e2teau rond \u00e0 partager en tranches.<\/p>\n

Il restera un peu de mousse qu’on peut d\u00e9guster avec des biscuits \u00e0 la cuill\u00e8re.<\/p>\n","protected":false},"excerpt":{"rendered":"

Entremets avec biscuit sans farine et mousse au chocolat et caf\u00e9 Ces entremets individuels sont des petits g\u00e2teaux \u00e0 base […]<\/p>\n","protected":false},"author":1,"featured_media":67638,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4297,3596,2867,2783],"tags":[3670,3705,6195,6185,3214,3300,2863,2777,5739,5741],"class_list":["post-67652","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafe-fr","category-chocolat","category-gateaux","category-recettes-sucrees","tag-cioccolato-fr-2","tag-chocolat-fr","tag-cioccolato-fr","tag-gluten-free-fr","tag-mousse-fr","tag-recettes-sans-gluten","tag-sans-farine","tag-sans-gluten","tag-senza-farina-fr","tag-senza-glutine-fr-7"],"yoast_head":"\nEntremets individuels au chocolat sans gluten - La Cassata Celiaca<\/title>\n<meta name=\"description\" content=\"Entremets individuels au chocolat sans gluten. 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avec biscuit sans farine et mousse au chocolat et caf\u00e9 Ces entremets individuels sont des petits g\u00e2teaux \u00e0 base 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